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| Scamorza | |
|---|---|
 | |
| Country of origin | Italy |
| Region |
|
| Source of milk | Cow |
| Pasteurized | Yes |
| Texture | Elastic, stringy |
| Certification | Prodotto agroalimentare tradizionale (PAT): 1996 |
 Related media on Commons | |
Scamorza (Italian: [skaˈmɔrtsa]) is a southern Italian cow's milk cheese. It can also be made from other milk, but that is less common. It is a pasta filata (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactosetolactic acid. Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless smoked. When smoked, the colour is almond with a lighter interior.
Scamorza can be substituted for mozzarella in most dishes,[1] but the resulting taste will be much stronger and more dominant. It is reputed to melt better in baking. Using the smoked variety (scamorza affumicata) adds a prominent background flavour in replacement of mozzarella.[citation needed]
The term may come from the Italian phrases capa mozzaortesta mozzata, both meaning 'severed head'. This would also explain the use of scamorza in regional Italian to mean 'fool' or 'idiot'.[2][3]
In Italy, scamorza is more commonly made in the south. Strictly speaking, scamorza is a product of Apulia and Calabria regions.[4] However, it is available across the country, both in the unsmoked and smoked forms. Mario Batali cites grilled scamorza as a traditional dish in Neapolitan cooking.[5]InBari scamorza is made from sheep's milk.
